A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Wild.)
Date
2019Author
Sezgin, Aybuke Ceyhun and Sanlier, Nevin
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Background: The quinoa herb belongs to the family of Chenopodiaceae
where spinach and beet are also found. It is a kind of herb that is
native to South America and there are about 250 kinds of Chenopodium
species worldwide. It is considered a sacred herb by humans due to the
high level of protein in its composition and its content of essential
amino acids in a balanced manner. In addition, due to the fact that
quinoa has a high value of energy and nutrients and because of its
therapeutic properties as well as the absence of gluten in it, it is
thought to be beneficial for consumers like children, elderly people,
high performance athletes, individuals with lactose intolerance, women
with a tendency to osteoporosis and those in a risk group such as
anemia, diabetes, dyslipidemia, obesity or celiac disease. The useage of
quinoa as a main ingredient in salads and meatball and the useage of
which in preparation of pastries such as cakes, cookies, etc., dietary
meals, and various foods have increased the demand for it within the
gastronomy field.
Scope and approach: The present review reports the general
characteristics of quinoa, its composition, its impact on health, its
use in the food industry and gastronomy.
Keys findings and conclusions: Quinoa, which does not include gluten and
has a perfect content of food quality, is a good alternative product for
the people with celiac disease who have to sustain their lives without a
gluten-free diet and whose number is rising day by day. Besides, with
its unique aroma, quinoa is thought that its usage in traditional foods
and its production will increase with its substitution for flour,
bulgur, and rice.
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